Individual Lemon Ricotta Cheesecakes


  • Assorted berries or ½ cup graham cracker crumbs, optional
  • 8 ounces cream cheese, at room temperature
  • 16 ounces whole-milk ricotta, at room temperature
  • 2 tablespoons lemon juice
  • 3 large eggs, at room temperature
  • 1 cup milk, at room temperature
  • ¼ cup all-purpose flour
  • + 3 more ingredients
    • 1 ½ cups sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoon grated lemon zest

1. Preheat oven to 350°F. Have ready a large baking pan, and put a kettle of water on stove to boil.2. In a large bowl, using an electric mixer on medium speed, beat cream cheese with flour and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in ricotta, milk, v...

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